Lipidomics in food science

- Lipidomics approaches, which enable large-scale and comprehensive studies of lipids, have been used in food science research.
- To achieve the potential of understanding lipids and their functions using lipidomic approaches, it is crucial to optimize workflow, such as sample collection and preparation, derivatization, LC separation, MS analysis, quality control, data processing, and data interpretation.
- Lipidomic approaches have the potential to be broadly applied to and thus transform food science research.

Driven by advances of lipidomics based on high-performance and high-resolution mass spectrometry, the breadth of knowledge of lipidomes and their functions has been expanded substantially. Lipidomic approaches have been applied to enhancing food science research for various purposes. These include screening components of lipids from different bio-resources, food safety and quality assurance, evaluation of bio-function and nutrition levels of lipid species, and exploring new kinds of functional lipids.

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